A potent, rich, complex, full-bodied Cabernet that has a signature as indelible as that of Grange. Cassis/blackcurrant fruit, with touches of earth, tar and licorice, pours in a rush along the palate, not held up by oak or tannins, both subsumed into the fabric of the wine. 97 points, James Halliday, Wine Companion.
The one and only. The goliath of Coonawarra. 100% Cabernet Sauvignon. 16 months in French oak, only 21% of it new. An elegant hulk. It’s been a decade since a John Riddoch has disappointed. It pretty much nails it every single time. This release is strong and firm but in no way overdone. It sets the tone, establishes its presence, satisfies, authorises pleasure, and then bunkers down for the future. It’s Cabernet to a tee but it’s not overtly herbal or dusty; it’s cool but rich. Alcohol feels and plays with its modesty intact. The finish is a song to the future. Bankable quality. 96 points, Campbell Mattinson, winefront.com.au
CoonawarraThe first vines were planted in Coonawarra by John Riddoch in 1890, however it was not until the renewed interest in table wine production in the 1950's that Coonawarra was brought into the limelight. Located almost 380 km southeast of Adelaide, Coonawarra is today one of the most famous red wine regions in Australia. Its weathered limestone terra rossa soils, avaibility of water and relatively cool maritime climate make it a unique viticultural region. Extremely flat and unprotected, Coonawarra is exposed both to the swinging influences of the cool Great Southern Ocean and hot, dry northerly winds. Spring frosts also pose a major threat with the potential to wipe out entire crops. Mechanical harvesting is widely employed in the region although smaller producers prefer to tend their vines by hand. Coonawarra is best known for classically-styled Cabernet Sauvignon, although in good years, Shiraz from the region is also very compelling.